Pita Bread

Whenever we talk about falafel or deli ham, pockets of pitta bread are one of my top choices for sandwiches. They are so easy to eat and if you make these pitas at home, they are apart from the stuff you buy in stores; they are so portable. So today on your stove top create a culinary magic at its best. Here is how we do it.

Whenever we talk about falafel or deli ham, pockets of pitta bread are one of my top choices for sandwiches.

Whenever we talk about falafel or deli ham, pockets of pitta bread are one of my top choices for sandwiches. They are so easy to eat and if you make these pitas at home, they are apart from the stuff you buy in stores; they are so portable. So today on your stove top create a culinary magic at its best. Here is how we do it.

Course:
Bakes, Breakfasts, Confectioneries

Cuisine:
British

Servings: 6people

Calories: 165kcal

Ingredients

1 cupWarm water

2 teaspoonActive dry yeast

2 ½ to 3 cupsAll-purpose flour

2 teaspoonSalt

1 to 2 teaspoonOlive oil

Instructions

In a bowl mix the water and yeast together and let it sit for about 5 minutes or until the yeast is dissolved.

Now add 2 ½ cups of the flour, salt and olive oil and stir until a soggy dough is formed.

Knead the dough well by sprinkling a little of the extra flour on to your plain work surface and turn out the dough.

Knead the dough for about 5 to 7 minutes until the dough is smooth and elastic.

Add more flour as needed to keep the dough from sticking to your hand or the work surface.

Now let the dough rest for few minutes before finishing kneading.

Then clean the bowl you used to mix the dough and film it with little olive oil.

Now set the dough in the bowl and turn it until it is coated with oil.

Cover with a plastic rack and let the dough rise until it is doubled in bulk for 1 to 2 hours.

Now gently deflate the dough and turn it out on to lightly floured work surface.

Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk.

Sprinkle the pieces with little more flour and then cover them with a kitchen towel until you are ready to bake them.

Now using a floured rolling pin, roll one of the pieces into a circle, 8 to 9 inches wide and about a quarter inch thick.

Lift and turn the dough frequently as you roll to make

sure the dough isn’t sticking to your counter.

Sprinkle with a little extra flour if it starts to stick.

If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling.

Repeat the steps with the other pieces of the dough.

While shaping the pitas, heat the oven to 450⁰ F or 230⁰ C.

If you have a baking stone, put it in the oven to heat.

If you don’t have a baking stone place a large baking sheet on the middle rack to heat.

Now place the rolled-out pitas directly on the baking stone or baking sheets as many it fits and bake for about 3 minutes.

NOTE

I have found it easier to carry the pita flat on the palm of my hand and then flip it over on to the baking stone.

The pita will start to puff up after a minute or two and is done when it has fully ballooned.

Cover the baked pitas with a clean dish towel while making any remaining pitas.

SERVE

Your hot puffy pitas are ready to serve.

OUR DINE TABLE

This pita is a great make-ahead bread. You can have this pita bread as you want. They stay pale color and mild tasting. I make and I love homemade pitas which is a nearly full proof recipe for those who are just getting into baking and don’t feel quite ready to make a full-on sandwich bread. Yum!